Description
An incredibly tender and savory beef brisket slow-cooked to perfection with aromatics and a smoky spice rub.
Ingredients
4–5 lb beef brisket, fat cap trimmed to about 1/4 inch
2 1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme
2 tbsp olive oil
2 large yellow onions, thinly sliced
6 cloves garlic, smashed
1 1/2 cups low-sodium beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 bay leaves
1/2 tsp liquid smoke (optional)
Instructions
Step 1: Combine the salt, pepper, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme in a small bowl to create the dry rub.
Step 2: Rub the spice mixture over all sides of the brisket, pressing it firmly into the meat.
Step 3: Heat olive oil in a large skillet over medium-high heat and sear the brisket for 5 minutes per side until browned.
Step 4: Place the onions and garlic in the bottom of the slow cooker; pour in the beef broth, tomato paste, Worcestershire sauce, and vinegar.
Step 5: Place the brisket on top of the onions, fat side up. Add bay leaves and liquid smoke if using.
Step 6: Cover and cook on LOW for 8-10 hours until fork-tender.
Step 7: Remove meat and let rest for 15 minutes before slicing against the grain and serving with the slow cooker juices.
Notes
Always slice against the grain for maximum tenderness. The onions at the bottom create a delicious natural gravy base.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
